Poularde à la Vénitienne (Poached Poularde with Sauce Suprême, Brains and Cockscombs)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- sauce Suprême
- Beurre ravigote
- mushrooms
- calf's brain
- cockscombs
Instructions
- Poach the poularde.
- Finish the sauce Suprême with Beurre ravigote.
- Dress the poularde and coat it with the sauce.
- Surround it with fluted mushrooms, escalopes of the freshly poached calf's brain, and cockscombs.